[bananacake]

I know you're not AIP - I was more commenting on how I had to seriously modify my idea of what breakfast looked like.

So any of these would be good paired with that turkey breakfast sausage for protein.

Pumpkin Scones

Banana Bread Oat Breakfast Bars (I skip the chocolate drizzle on top AND the chocolate chips inside - I just skip the chocolate altogether)

This is modified from a gluten-containing recipe:
Banana Oat Scones

Ingredients:
1 cup buckwheat flour
1 cup baking mix
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups rolled oats or 1 cup each oat flour/quick oats
2 tbsp transfat-free shortening or olive oil
1/4 cup sugar
1 cup almond milk (can use soy milk or water)
2 very ripe bananas, mashed
1 tsp vinegar
2 tbsp flax meal (ground flaxseeds) optional
3/4 cup walnuts, lightly toasted, then chopped optional

Add the shortening to the flour in a bowl and, with a fork, cut the shortening into the flour until you have a fairly granular texture.

Add the oats, baking soda, baking powder and salt.

In a separate bowl, mix the bananas, almond milk, vinegar, flax meal and sugar.

Add the wet ingredients to the dry and mix together. Add the walnuts and stir in. You will have a fairly thick but still loose batter.

Drop the batter on a greased cookie sheet in rounds-- this batter will make around 12 scones.

Bake in a 375-degree preheated oven about 25-30 minutes until the tops are golden brown.

Eat warm with some vegan spread or a pat of jelly or just on their own.

Gluten-free Vegan Maple Nut Scones
½ cup sorghum flour
½ cup tapioca flour
1 cup buckwheat flour
1 tablespoon baking powder
½ teaspoon xanthan gum
½ teaspoon sea salt
½ cup raw unrefined coconut oil
⅓ cup maple syrup
½ cup + 2 tablespoons canned coconut milk
2 teaspoons vanilla extract
½ cup chopped walnuts

Preheat oven to 425 degrees F.

I do this trick to measure the coconut oil (which is still solid at room temperature this time of year): Put the 1/2 cup coconut milk in a glass measuring cup, and add chunks of oil until it gets to the 1 cup point.

Place the flours, baking powder, xanthan gum, and sea salt into a food processor. Fish the oil out of the milk, add it to the food processor, and pulse to mix. Dump this into a large bowl.

Add the syrup, milk, and vanilla to the bowl & mix with a spoon. You can add an egg or egg replacer at this point if you want fluffier scones. I didn't Fold in the walnuts.

Drop the blob of dough onto a cookie sheet, and press it down a bit until it's a flat circle. You can either score it into 8 scones, or cut it when it's done cooking. Bake for about 15 to 17 minutes.